18 Delicious Baby Back Ribs Recipes for Every Occasion

There’s nothing quite like the mouthwatering aroma of baby back ribs slow-cooking to perfection, ready to steal the show at any gathering or cozy night in. Whether you’re craving something smoky, sweet, or spicy, we’ve gathered 18 irresistible recipes that promise to turn every bite into a celebration. From quick weeknight dinners to weekend feasts, get ready to fire up your grill or oven and dive into rib heaven!

Classic BBQ Baby Back Ribs

Nothing says summer like a rack of Classic BBQ Baby Back Ribs, slow-cooked to perfection and slathered in a tangy, sweet sauce. Here’s how to make them at home with minimal fuss and maximum flavor.

Ingredients

• 1 rack baby back ribs (about 2 pounds)
• 1/4 cup brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup BBQ sauce
• 1/4 cup apple cider vinegar

Instructions

1. Preheat your oven to 300°F. Remove the membrane from the back of the ribs for tender results.
2. In a small bowl, mix together 1/4 cup brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Rub this mixture all over the ribs.
3. Place the ribs on a baking sheet lined with foil, meaty side up. Cover tightly with another piece of foil and bake for 2 hours.
4. In a saucepan over medium heat, combine 1 cup BBQ sauce and 1/4 cup apple cider vinegar. Simmer for 5 minutes until slightly thickened.
5. Remove the ribs from the oven and carefully uncover. Brush the ribs with half of the BBQ sauce mixture, then return to the oven, uncovered, for 30 minutes.
6. Brush the ribs with the remaining sauce and bake for another 15 minutes until the sauce is sticky and the ribs are fork-tender.

The secret to these ribs is the double-layer of BBQ sauce, which creates a caramelized crust that’s irresistibly sticky and packed with flavor.

Tip: For extra smoky flavor, finish the ribs on a hot grill for 2-3 minutes per side after the final bake.

Honey Garlic Baby Back Ribs

These Honey Garlic Baby Back Ribs are a perfect blend of sweet and savory, falling off the bone tender, and guaranteed to be a hit at any gathering.

Ingredients

• 2 racks of baby back ribs (about 2 pounds each)
• 1/2 cup honey
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 300°F. Remove the membrane from the back of the ribs and place them on a large piece of aluminum foil.
2. In a small bowl, whisk together 1/2 cup honey, 1/4 cup soy sauce, 4 cloves minced garlic, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, 1/2 teaspoon ground black pepper, and 1/2 teaspoon salt.
3. Brush the honey garlic mixture generously over both sides of the ribs. Wrap the ribs tightly in the foil and place on a baking sheet.
4. Bake in the preheated oven for 2.5 hours, until the meat is tender and starts to pull away from the bones.
5. Remove the ribs from the oven and carefully open the foil. Turn the oven to broil and return the ribs to the oven for 5-10 minutes, until the glaze is sticky and caramelized.

The magic of these ribs lies in the slow bake that melts the fat, followed by a quick broil to achieve that irresistible sticky glaze.

Tip: For an extra layer of flavor, sprinkle some sesame seeds and sliced green onions over the ribs before serving.

Smoky Maple Glazed Baby Back Ribs

Get ready to fall in love with these Smoky Maple Glazed Baby Back Ribs, where sweet meets smoky in the most delicious way possible.

Ingredients

• 1 rack baby back ribs (about 2 pounds)
• 1/4 cup maple syrup
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup apple cider vinegar
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 300°F. While the oven heats, mix the smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl.
2. Rub the olive oil all over the ribs, then evenly coat them with the spice mixture. Place the ribs on a baking sheet lined with foil.
3. Cover the ribs with another piece of foil, sealing the edges to create a tight packet. Bake for 2 hours until the meat is tender.
4. Carefully remove the top foil and brush the ribs with maple syrup. Increase the oven temperature to 400°F and bake uncovered for another 15 minutes until the glaze is sticky and caramelized.
5. Let the ribs rest for 5 minutes before slicing. Serve with a drizzle of apple cider vinegar for an extra tangy kick.

The magic of these ribs lies in the slow bake that ensures fall-off-the-bone tenderness, followed by a quick glaze that adds a glossy, flavorful finish.

Tip: For an even smokier flavor, add a teaspoon of liquid smoke to the spice rub.

Spicy Sriracha Baby Back Ribs

Get ready to fire up your taste buds with these Spicy Sriracha Baby Back Ribs, a perfect blend of heat and sweetness that’ll have everyone asking for seconds.

Ingredients

• 2 racks baby back ribs (about 2 pounds each)
• 1/2 cup Sriracha sauce
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat your oven to 300°F. Line a large baking sheet with aluminum foil and place the ribs on it, meat side up.
2. In a small bowl, whisk together 1/2 cup Sriracha sauce, 1/4 cup honey, 2 tablespoons soy sauce, 1 tablespoon apple cider vinegar, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
3. Brush half of the Sriracha mixture over the ribs, covering them completely. Cover the ribs with another piece of foil and bake for 2 hours.
4. Remove the ribs from the oven and carefully take off the top foil. Turn the oven up to 400°F. Brush the remaining Sriracha mixture over the ribs and return them to the oven, uncovered, for 15 minutes until the glaze is sticky and caramelized.
5. Let the ribs rest for 10 minutes before slicing. The slow bake ensures they’re fall-off-the-bone tender, while the high-heat finish gives them an irresistible sticky glaze.

Tip: For an extra smoky flavor, finish the ribs on the grill for the last 5 minutes instead of in the oven.

Asian-Inspired Baby Back Ribs

These Asian-Inspired Baby Back Ribs are a game-changer for your next BBQ, blending sweet, spicy, and tangy flavors in every bite.

Ingredients

• 2 racks baby back ribs (about 2 pounds each)
• 1/2 cup hoisin sauce
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 2 tbsp sesame oil
• 1 tbsp grated ginger
• 3 cloves garlic, minced
• 1 tsp red pepper flakes
• 1/2 tsp five-spice powder

Instructions

1. Preheat your oven to 300°F. Remove the membrane from the back of the ribs and place them on a large piece of aluminum foil.
2. In a bowl, whisk together 1/2 cup hoisin sauce, 1/4 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 2 tbsp sesame oil, 1 tbsp grated ginger, 3 cloves minced garlic, 1 tsp red pepper flakes, and 1/2 tsp five-spice powder.
3. Brush half of the sauce mixture over the ribs, covering both sides. Wrap the ribs tightly in the foil and bake for 2 hours.
4. Remove the ribs from the oven and carefully open the foil. Brush the remaining sauce over the ribs and broil on high for 5 minutes, or until the sauce is caramelized and sticky.

The magic of these ribs lies in the broiling step, which creates a beautifully glazed, finger-licking crust that’s packed with flavor.

Tip: Let the ribs rest for 10 minutes before slicing to allow the juices to redistribute, ensuring every piece is succulent and tender.

Slow Cooker Baby Back Ribs

Fall-off-the-bone tender and packed with flavor, these Slow Cooker Baby Back Ribs are a game-changer for busy weeknights or lazy weekends.

Ingredients

• 2 racks baby back ribs (about 4 pounds)
• 1 cup barbecue sauce
• 1/4 cup brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup apple juice

Instructions

1. Remove the membrane from the back of the ribs and cut each rack in half to fit in the slow cooker.
2. In a small bowl, mix together 1/4 cup brown sugar, 1 tablespoon smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon salt, and 1 teaspoon black pepper. Rub this mixture all over the ribs.
3. Place the ribs in the slow cooker, standing them up against the wall with the meaty side facing out. Pour 1/2 cup apple juice into the bottom of the slow cooker.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the ribs are tender.
5. Preheat the broiler. Transfer the ribs to a baking sheet, meaty side up. Brush with 1 cup barbecue sauce and broil for 3-5 minutes, until the sauce is bubbly and slightly caramelized.

The slow cooking process ensures the ribs are incredibly tender, while the quick broil at the end adds a sticky, caramelized crust that’s irresistible.

Tip: For an extra smoky flavor, add a few drops of liquid smoke to the apple juice before cooking.

Bourbon Glazed Baby Back Ribs

Get ready to fall in love with these Bourbon Glazed Baby Back Ribs, where smoky meets sweet in the most irresistible way.

Ingredients

• 2 racks baby back ribs (about 2 pounds each)
• 1/2 cup brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 cup bourbon
• 1/4 cup honey
• 1/4 cup apple cider vinegar
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard

Instructions

1. Preheat your oven to 300°F. Remove the membrane from the back of the ribs and pat them dry.
2. In a small bowl, mix together 1/2 cup brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon cayenne pepper. Rub this mixture all over the ribs.
3. Place the ribs on a baking sheet lined with foil, meat side up. Cover tightly with another piece of foil and bake for 2 hours.
4. Meanwhile, in a saucepan over medium heat, combine 1/2 cup bourbon, 1/4 cup honey, 1/4 cup apple cider vinegar, 2 tablespoons soy sauce, and 1 tablespoon Dijon mustard. Simmer for 10 minutes until slightly thickened.
5. Remove the ribs from the oven and increase the temperature to 400°F. Brush the ribs generously with the bourbon glaze and return to the oven, uncovered, for 15 minutes until the glaze is sticky and caramelized.
6. Let the ribs rest for 10 minutes before slicing. The bourbon glaze creates a glossy, finger-licking coating that perfectly complements the tender, fall-off-the-bone meat.

Tip: For an extra smoky flavor, finish the ribs on the grill for a few minutes after glazing.

Apple Cider Vinegar Baby Back Ribs

Get ready to fall in love with these Apple Cider Vinegar Baby Back Ribs, where tangy meets tender in every bite.

Ingredients

• 2 racks of baby back ribs (about 4 pounds total)
• 1 cup apple cider vinegar
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp cayenne pepper

Instructions

1. Preheat your oven to 300°F. Remove the membrane from the back of the ribs and place them on a large piece of aluminum foil.
2. In a bowl, whisk together the apple cider vinegar, ketchup, brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to create the marinade.
3. Generously brush the marinade over both sides of the ribs, then wrap them tightly in the foil. Bake for 2.5 hours until the meat is tender and starts to pull away from the bones.
4. Remove the ribs from the oven and carefully unwrap. Increase the oven temperature to 400°F. Brush the ribs with any remaining marinade and return to the oven, uncovered, for 10 minutes to caramelize the outside.

The magic of these ribs lies in the apple cider vinegar marinade, which tenderizes the meat while infusing it with a subtly sweet and smoky flavor. Perfect for when you want to impress without the fuss.

Tip: Let the ribs rest for 10 minutes after baking to lock in those juicy flavors before slicing.

Mustard and Brown Sugar Baby Back Ribs

Get ready to fall in love with these Mustard and Brown Sugar Baby Back Ribs, where sweet meets tangy in the most delicious way possible.

Ingredients

• 2 racks baby back ribs (about 2 pounds each)
• 1/4 cup yellow mustard
• 1/2 cup brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup apple cider vinegar
• 1/4 cup water

Instructions

1. Preheat your oven to 300°F. Line a large baking sheet with aluminum foil for easy cleanup.
2. In a small bowl, mix together 1/4 cup yellow mustard, 1/2 cup brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper to create a rub.
3. Place the baby back ribs on the prepared baking sheet. Apply the mustard and brown sugar rub evenly all over the ribs, covering both sides.
4. Pour 1/2 cup apple cider vinegar and 1/4 cup water into the bottom of the baking sheet, being careful not to wash off the rub.
5. Cover the ribs tightly with another piece of aluminum foil. Bake in the preheated oven for 2 hours.
6. After 2 hours, remove the foil cover and increase the oven temperature to 400°F. Bake for an additional 15 minutes to caramelize the top.
7. Let the ribs rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

The magic of these ribs lies in the perfect balance between the sharpness of mustard and the deep sweetness of brown sugar, creating a crust that’s irresistibly sticky and packed with flavor.

Tip: For an extra smoky flavor, finish the ribs on the grill for a few minutes after baking.

Coca-Cola Baby Back Ribs

These Coca-Cola Baby Back Ribs are a game-changer, offering a perfect balance of sweetness and tang with a fall-off-the-bone tenderness that’ll have everyone asking for seconds.

Ingredients

• 2 racks baby back ribs (about 4 pounds total)
• 1 cup Coca-Cola
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 300°F. Remove the membrane from the back of the ribs and place them on a large piece of aluminum foil.
2. In a bowl, whisk together Coca-Cola, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. Pour half of the sauce over the ribs, ensuring they’re fully coated. Wrap the ribs tightly in the foil and bake for 2 hours.
4. After 2 hours, carefully open the foil and brush the ribs with the remaining sauce. Increase the oven temperature to 400°F and bake uncovered for an additional 20 minutes, or until the sauce is sticky and caramelized.
5. Let the ribs rest for 10 minutes before slicing. The Coca-Cola not only tenderizes the meat but also creates a glossy, finger-licking glaze that’s irresistibly rich.

Tip: For an extra smoky flavor, finish the ribs on the grill for a few minutes after baking.

Pineapple Teriyaki Baby Back Ribs

Get ready to fall in love with these Pineapple Teriyaki Baby Back Ribs, where sweet meets savory in the most delicious way possible.

Ingredients

• 2 lbs baby back ribs
• 1 cup pineapple juice
• 1/2 cup teriyaki sauce
• 1/4 cup brown sugar
• 2 tbsp soy sauce
• 1 tbsp minced garlic
• 1 tsp ginger powder
• 1/2 tsp black pepper
• 1 tbsp vegetable oil

Instructions

1. Preheat your oven to 300°F. In a small bowl, whisk together 1 cup pineapple juice, 1/2 cup teriyaki sauce, 1/4 cup brown sugar, 2 tbsp soy sauce, 1 tbsp minced garlic, 1 tsp ginger powder, and 1/2 tsp black pepper to make the marinade.
2. Place the baby back ribs in a large resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 4 hours, or overnight for best results.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Remove the ribs from the marinade (reserve the marinade) and sear them for 2-3 minutes on each side until browned.
4. Transfer the ribs to a baking dish and pour the reserved marinade over them. Cover tightly with foil and bake at 300°F for 2.5 hours, or until the meat is tender and pulls away from the bone easily.
5. Remove the foil and broil for an additional 5 minutes to caramelize the sauce on the ribs.

The magic of these ribs lies in the caramelized pineapple teriyaki glaze that clings to every bite, offering a perfect balance of sweetness and umami.

Tip: For an extra smoky flavor, finish the ribs on the grill for the last 10 minutes of cooking.

Chipotle Lime Baby Back Ribs

Get ready to fire up your grill for these Chipotle Lime Baby Back Ribs, where smoky heat meets zesty freshness in every bite.

Ingredients

• 2 racks baby back ribs (about 2 pounds each)
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 1/2 cup chipotle peppers in adobo sauce, minced
• 1/4 cup fresh lime juice
• 2 tbsp honey
• 2 tbsp olive oil

Instructions

1. Preheat your grill to 250°F for indirect heat.
2. In a small bowl, mix together 1/4 cup brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp salt, 1 tsp black pepper, and 1/2 tsp cayenne pepper to create the dry rub.
3. Remove the membrane from the back of the ribs and pat them dry. Generously apply the dry rub to both sides of the ribs.
4. Place the ribs on the grill over indirect heat, meaty side up. Close the lid and cook for 3 hours, maintaining the temperature at 250°F.
5. While the ribs cook, prepare the glaze by combining 1/2 cup minced chipotle peppers in adobo sauce, 1/4 cup fresh lime juice, 2 tbsp honey, and 2 tbsp olive oil in a small saucepan. Simmer over low heat for 10 minutes, stirring occasionally.
6. After 3 hours, brush the ribs with the glaze. Continue cooking for another 30 minutes, glazing every 10 minutes.
7. Remove the ribs from the grill and let them rest for 10 minutes before slicing.

The magic of these ribs lies in the bold contrast between the smoky chipotle and the bright lime, creating a flavor that’s irresistibly complex yet perfectly balanced.

Tip: For extra tender ribs, wrap them in aluminum foil after the first 2 hours of cooking, then continue as directed.

Garlic Parmesan Baby Back Ribs

Get ready to fall in love with these Garlic Parmesan Baby Back Ribs, where savory meets cheesy in the most delicious way possible.

Ingredients

• 2 lbs baby back ribs
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 tbsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 300°F. Place the baby back ribs on a large baking sheet.
2. In a small bowl, mix together 1/4 cup olive oil, 4 cloves minced garlic, 1 tbsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Rub this mixture all over the ribs.
3. Cover the baking sheet with aluminum foil and bake for 2 hours, until the ribs are tender.
4. Remove the foil, sprinkle 1/2 cup grated Parmesan cheese over the ribs, and broil for 3-5 minutes until the cheese is golden and bubbly.
5. Garnish with 1/4 cup chopped fresh parsley before serving.

The magic of these ribs lies in the crispy, cheesy crust that forms under the broiler, adding a delightful texture contrast to the tender meat beneath.

Tip: For an extra garlicky punch, add an additional clove of minced garlic to the rub.

Orange Marmalade Glazed Baby Back Ribs

These Orange Marmalade Glazed Baby Back Ribs are a sweet and tangy twist on a classic, perfect for impressing at your next backyard BBQ.

Ingredients

• 2 racks baby back ribs (about 4 pounds)
• 1 cup orange marmalade
• 1/4 cup apple cider vinegar
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat your oven to 300°F. Season the ribs evenly with garlic powder, smoked paprika, salt, and black pepper.
2. Wrap each rack of ribs tightly in aluminum foil and place on a baking sheet. Bake for 2 hours until the meat is tender.
3. In a small saucepan over medium heat, combine orange marmalade, apple cider vinegar, soy sauce, and brown sugar. Bring to a simmer, stirring occasionally, until the glaze thickens slightly, about 5 minutes.
4. Remove the ribs from the oven and carefully unwrap. Brush both sides generously with the glaze.
5. Increase the oven temperature to 400°F. Return the ribs to the oven, uncovered, and bake for an additional 10 minutes until the glaze is sticky and caramelized.

The magic of these ribs lies in the glaze—orange marmalade brings a bright citrus note that cuts through the richness, creating a perfectly balanced bite.

Tip: For extra smoky flavor, finish the ribs on the grill for a couple of minutes after glazing.

Whiskey Peach Baby Back Ribs

Get ready to fall in love with these Whiskey Peach Baby Back Ribs, where smoky meets sweet in the most irresistible way.

Ingredients

• 1 rack of baby back ribs (about 2 pounds)
• 1/2 cup whiskey
• 1 cup peach preserves
• 1/4 cup apple cider vinegar
• 2 tbsp soy sauce
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 300°F. Remove the membrane from the back of the ribs and pat them dry.
2. In a bowl, whisk together 1/2 cup whiskey, 1 cup peach preserves, 1/4 cup apple cider vinegar, 2 tbsp soy sauce, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper to create the marinade.
3. Place the ribs in a large baking dish and pour half of the marinade over them, ensuring they’re well coated. Reserve the remaining marinade. Cover the dish with foil and bake for 2 hours.
4. After 2 hours, remove the foil and brush the ribs with the reserved marinade. Increase the oven temperature to 400°F and bake uncovered for an additional 20 minutes, or until the ribs are sticky and caramelized.

The magic of these ribs lies in the whiskey-peach glaze, which caramelizes into a glossy, flavor-packed crust that’s impossible to resist.

Tip: For an extra smoky flavor, finish the ribs on the grill for a few minutes after baking.

Root Beer Baby Back Ribs

Get ready to fall in love with these Root Beer Baby Back Ribs, where the sweetness of root beer meets the smokiness of perfectly cooked ribs for a match made in barbecue heaven.

Ingredients

• 2 racks baby back ribs (about 4 pounds total)
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 tablespoon smoked paprika
• 1 cup root beer
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions

1. Preheat your oven to 300°F. Remove the membrane from the back of the ribs and pat them dry with paper towels.
2. In a small bowl, mix together 1 tablespoon kosher salt, 1 tablespoon black pepper, and 1 tablespoon smoked paprika. Rub this mixture all over the ribs.
3. Place the ribs on a baking sheet lined with aluminum foil, meat side up. Cover tightly with more foil and bake for 2 hours.
4. While the ribs bake, make the sauce. In a saucepan over medium heat, combine 1 cup root beer, 1/2 cup ketchup, 1/4 cup apple cider vinegar, 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Bring to a simmer and cook for 15 minutes, stirring occasionally, until thickened.
5. After 2 hours, remove the ribs from the oven and carefully uncover. Brush half of the sauce over the ribs. Return to the oven, uncovered, and bake for another 30 minutes.
6. Remove the ribs from the oven and let them rest for 10 minutes. Slice between the bones and serve with the remaining sauce on the side.

The root beer glaze caramelizes beautifully on the ribs, creating a sticky, sweet crust that’s irresistible. The slow baking ensures the meat is fall-off-the-bone tender every time.

Tip: For an extra smoky flavor, finish the ribs on the grill for a few minutes after the final bake.

Balsamic Glazed Baby Back Ribs

These Balsamic Glazed Baby Back Ribs are a game-changer for your next BBQ, offering a perfect balance of tangy and sweet with a sticky, finger-licking glaze.

Ingredients

• 1 rack of baby back ribs (about 2 pounds)
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat your oven to 300°F. Line a baking sheet with aluminum foil and place the ribs on it, meat side up.
2. In a small saucepan over medium heat, combine the balsamic vinegar, honey, soy sauce, minced garlic, smoked paprika, salt, and black pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
3. Brush half of the balsamic glaze over the ribs, covering them evenly. Cover the ribs with another piece of foil and bake for 2 hours.
4. Remove the ribs from the oven, uncover, and brush with the remaining glaze. Increase the oven temperature to 400°F and bake uncovered for an additional 15 minutes, until the glaze is sticky and caramelized.
5. Let the ribs rest for 10 minutes before slicing. The slow roasting ensures they’re fall-off-the-bone tender, while the high-heat finish gives that irresistible crispy edge.

Tip: For an extra smoky flavor, finish the ribs on the grill for the last 5 minutes instead of in the oven.

Jalapeno Peach Baby Back Ribs

Get ready to fall in love with these Jalapeno Peach Baby Back Ribs, where sweet meets heat in the most delicious way possible.

Ingredients

• 2 racks of baby back ribs
• 1 cup peach preserves
• 2 jalapenos, finely diced (seeds removed for less heat)
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 300°F. Remove the membrane from the back of the ribs and pat them dry with paper towels.
2. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this mixture evenly over both sides of the ribs.
3. Place the ribs on a baking sheet lined with aluminum foil, meaty side up. Cover tightly with more foil and bake for 2 hours.
4. While the ribs bake, combine the peach preserves, diced jalapenos, apple cider vinegar, and brown sugar in a saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until the mixture thickens slightly.
5. After 2 hours, remove the ribs from the oven and carefully uncover. Brush the peach-jalapeno glaze generously over the ribs.
6. Increase the oven temperature to 400°F and return the ribs, uncovered, to the oven. Bake for an additional 15 minutes, or until the glaze is sticky and caramelized.

The magic of these ribs lies in the bold contrast between the sweet peach glaze and the spicy kick of jalapeno, creating a flavor profile that’s unforgettable.

Tip: For an extra smoky flavor, finish the ribs on the grill for a few minutes after glazing.

Conclusion

With 18 mouthwatering baby back ribs recipes, there’s something for every occasion and taste. Whether you’re hosting a summer BBQ or craving comfort food, these recipes promise to delight. We’d love to hear which ones become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow rib enthusiasts to discover. Happy cooking!